I’m not going to lie…I love hash browns!
But since going paleo, me and my favorite spuds had to part ways…oh, but not for long!
I quickly figured out I could swap out regular russet potatoes for paleo-approved sweet potatoes (or even yams) and still enjoy my morning hash browns.
And my paleo version got even better…I added bell peppers to the mix, and topped my hash browns with a little bacon. And yes, this one’s super easy to make!
There’s just a little egg mixed in with the grated potato to hold all the goodness together. It’s a lot like a thin slice of traditional hash browns, but maxed out in flavor. A “potato and bacon pancake” is probably the best way to describe it.
But no matter what you want to call, I think you’ll agree this tasty little creation really hits the spot.
I even used the bacon fat to cook it, so you know the flavor is going to be crazy good. Just add a fried egg or two on the side for the ultimate paleo breakfast.
I used white-fleshed sweet potatoes, but you can also make this one with yams. I prefer sweet potatoes because they’re not nearly as sweet as yams. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-2a2yvr’]
If your grocer doesn’t carry sweet potatoes, tell ’em to get those tubers in stock…sometimes they do listen to their customers!
I know there are some hardcore hash brown lovers out there who will love this one…do yourself a favor and make this easy, 100% paleo recipe for your next breakfast!
Ingredients
- 6 strips of bacon, cooked and crumbled
- 1/2 cup red bell peppers, diced small
- 1/2 cup of green bell peppers, diced small
- 1/2 cup of onion, diced small
- 1 1/2 cups of shredded sweet potato or yam
- 3 eggs, whisked
- 1/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried thyme (or any other herb you like)
Instructions
- Cook the bacon in a small skillet until crispy. Crumble and set aside on a plate.
- Grate the raw sweet potato and set aside.
- In the same pan you cooked the bacon, use about 1 tablespoon of the remaining bacon fat and sauté the diced onion and bell peppers over medium heat. About 3-4 minutes.
- Reduce the pan's heat to medium low and sprinkle the grated potato over the sautéed vegetables.
- Gently pour whisked eggs over the potatoes, then season with salt, pepper and thyme.
- Sprinkle crumbled bacon over the top.
- Cover and cook about 8-10 minutes, or until the egg topping is cooked through and the potatoes are tender.
- Slice it up and serve with a smile!